Purchased at a sake shop
We decided to have chicken on Christmas Eve, so we chose a sake to go with it 🎄.
Last year it was Sansho, so this year I was looking for a sake with a gaseous taste, and I bought KAWABU, which I have had before!
This is my first time drinking sake at home!
Cold sake
Fresh aroma
Crisp and fruity acidity.
Chilli gas feeling.
Junmai ogara-mi, so you can feel the umami and volume of the rice.
There is a moderate astringency in the aftertaste.
It is good as a stand-alone sake, but it might be better as a food sake.
It went well with fried chicken.
First KAWABU😋.
The aroma is reminiscent of sweet pears and peaches.
In the mouth, there is a refreshing sweetness with a gaseous sensation, followed by a bitterness and a clean finish. It reminds me of the taste of youth with innocent and bitter memories... (laugh).
With the sweet-and-sour pork style. The sweet and sour taste of ketchup and vinegar brings out the flavor of this sake, and if anything, the sweetness is subdued and the koji taste becomes stronger. It is also great with a meal 👍.
Rice polishing ratio】65%.
Alcohol content】15度
Snacks] Vinegared pork
Tax included] 1,580 yen
Is this the first brewery you've encountered? I thought it was, but when I looked it up, I found that the main brand name was Hokosugi, which I knew (^_^;).
It has a slight effervescence, with a subtle sweetness and a nice transition from sourness to spiciness.
The overall image is refreshing.
I love the feeling of the slight gunpowder of nama-zake!
Shallow~.
It tastes like a sparkling wine that hasn't aged well. Highly schwashy (I was careless when I opened the bottle and it hit the ceiling).
I feel like I haven't had a disappointment in a long time, but that's just another experience. I hope the taste will improve in the future.
Degree of liking 1/10
Added on the 2nd day
Quick update for the sake of the brewery's honor.
The aroma is actually very good (although very light).
On the day of opening the bottle, I stirred it slowly to let it get some air before refrigerating it (I am aware that the corkage itself does not have much to do with the flavor) as a measure to revive the wine due to its unacceptably tastelessness.
The tastelessness was considerably reduced and the taste became thicker (sweetness and acidity) (the causal relationship with the aforementioned measures is unclear). However, the bitterness is still present (although it is hard to tell because it is masked by the gas), and it is hard to say that it is delicious without giving it up. Still, it became quite drinkable.
The brewery might say, "What are you talking about, you amateur? but I would like to frankly express my impression.
I was lured by the pops: ginjo aroma, mango-like flavor, slightly carbonated. Summer is a good time for shuwa shuwa! (Even though it's only June)
To be honest, I don't really know what "ginjo aroma" is. So I guess this is what this aroma is? I understood. It has a nice aroma of fermentation.
And it is even stronger than the fine schwarz I usually prefer! But not so much that it bubbles. The mild sweetness, which is called "mango," is just right because it is tightened up by this shuwa.
You can also taste the sweetness of the rice due to the orikara flavor.
It is not a summer sake, but rather a summer sake to be savored thoroughly!